Shio Black Garlic Chicken Ramen
Despite what its name might suggest, this isn’t actually a variety of noodles- it’s merely a special preparation. Our Shio Black Garlic Chicken Ramen Recipe uses regular heads of garlic. They’re heated over a period of weeks, caramelizing the cloves. The result is near-black and imbued with a complex, savory, almost sweet flavor. One of the first steps in making ramen is using authentic Japanese ramen noodles. It’s the type of ramen that makes the bowl perfect. Shio broth is one of the oldest broth recipes in Japanese ramen history. We really have no patience when we are hungry..so we came up with a Quick Black Garlic oil version below.
Shio Black Garlic Chicken Ramen Recipe makes 2 servings and takes only 15 minutes on the stovetop.
Ingredients
For Quick Black garlic oil:
- ¼ cup vegetable oil
- 10 cloves black garlic, minced
- ¼ cup toasted sesame oil
- ¼ teaspoon kosher salt
- ½ teaspoon togarashi shichimi (Japanese 7spice mix)
For serving: - 1 pound cooked shredded chicken breast
- 4 soft-boiled eggs
- 4 cups water
- 1 Tbsp vegetable oil
- 1, 2 in. piece of ginger, minced
- 2 Tbsp black garlic oil
- 2 Tbsp sesame oil
- 1 tsp soy glaze
- ramen noodles
- For Garnish: Bamboo shoots, or bean sprouts, thinly sliced scallions (green part), chili oil or red pepper flakes to taste
Directions
For the black garlic oil:
Heat a small saucepan over medium-low heat, add the vegetable oil and garlic, and cook, stirring occasionally, until the garlic turns a deep brown, almost black, about 10 minutes. Remove the mixture from the heat, and let it cool. Add the black garlic mixture, sesame oil, salt, and togarashi to a blender and blend until completely combined. Transfer to a resealable container and refrigerate for up to 2 months.
For serving:
- Make the black garlic oil using the above instructions. Easy to make ahead of time and store well in airtight containers.
- Bring a medium pot of water to a rolling boil. Gently place the eggs in the water and boil for 6 minutes. Remove with a slotted spoon and rinse under cold water for about one minute. Set aside to cool.
- In a large pot or dutch oven, heat 1 Tbsp vegetable oil on medium-high heat. Once hot, add mushrooms and cook until browned and softened, about 8-10 minutes.
- Add ginger, black garlic oil, scallions (white parts only), and sesame oil, and cook for about 1-2 minutes.
- Peel and cut your hardboiled eggs in half and set aside.
- In a pot, add Shio packets, soy glaze, and 4 cups of water. Bring it to a simmer.
- Add ramen noodles – 2:00 for a firm, 2:30 for softer.
- Place a heaping pile of noodles in each bowl and ladle the broth until full. Top with half of the egg, green onion tops, and a pinch of Furikake seasoning (chili or red pepper flakes are just as good)
